This Slow Cooker Mexican Beef Stew one of those slow cooker recipes where everything is simply added to the slow cooker, the lid goes on, you hit the start button and forget about it. An easy dinner idea for any night of the week!
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Original content posted January 2018. Updated October 2018.
The slow cooker has been my bestie the last few weeks. With activities and meetings several nights a week, it’s become the only way I can get dinner on the table at a reasonable time without relying on a drive-thru or delivery guy.
Needless to say, this Slow Cooker Mexican Beef Stew has become a welcome sight on our dining room table not only because it’s so incredibly easy, but also because the amount of toppings piled on top never ceases to make everyone around our table happy.
This recipe joins a long list of slow cooker favorites that I keep at the ready for quick and easy meal ideas, like my bright and flavorful Slow Cooker Lemon Rosemary Lentil Soup, hearty Slow Cooker Mediterranean Beef Stew and my casserole turned soup Slow Cooker King Ranch Chicken Soup.
But the toppings on this Slow Cooker Mexican Beef Stew is what really sets it apart from the crowd. It was fun for everyone to add their favorites to their own bowl, my children especially loved this bit of culinary freedom. I topped my bowl with slices of fresh jalapeño, sour cream, pico de gallo and my favorite yellow corn tortilla chips.
This is one of those slow cooker recipes where everything is simply added to the slow cooker insert, the lid goes on, you hit the start button and forget about it.
No searing of meat on the stovetop, no extra steps. This Slow Cooker Mexican Beef Stew isn’t pretentious yet the flavor is out of this world. And of course, it’s total comfort food. Winning on all fronts!
SIDE NOTE: If you’re looking for an amazing slow cooker, I can’t recommend the one I chatted about in this Slow Cooker Pork Roast and Cherries recipe enough. I mean, the fact that it’s non-stick and is a breeze to clean is amazing in and of itself, but it also will brown, simmer and steam as well.
I have three slow cookers and this is the only one that I keep in my kitchen. The others are only used on an as needed basis and are banished to storage in the basement.
For the past four years, I’ve partnered with two of my favorite food bloggers, Emily from Jelly Toast and Courtney from Neighborfood, for Soup-er Bowl week. Basically, the week before the big game, we’ve each committed to sharing two new soup recipes with you so that you’re able to serve them for the big game.
Definitely one of my favorite collaborations of the year and an easy way for you to get ideas to feed a crowd without extra stress. You’ll definitely want to check out Em’s Instant Pot Philly Cheesesteak Soup and Courtney’s Italian Sausage Tortellini Soup that they’re sharing today. A trifecta of deliciousness at the ready!
Slow Cooker Mexican Beef Stew
- 2 pounds beef stew meat
- 1 pound Yukon gold potatoes cut into 1" cubes
- 16 ounces frozen corn
- 12 ounces frozen pearl onions
- 4 garlic cloves minced
- 2 teaspoons oregano
- 2 teaspoons cumin
- 1 teaspoon kosher salt
- 1/4 teaspoon red pepper flakes
- 4 cups beef stock
- 28 ounces crushed fire roasted tomatoes
- sour cream, pico de gallo, fresh jalapeños, tortilla chips and sour cream to garnish
- In a six quart slow cooker, add all ingredients.
- Cook on LOW 8 hours.
- Garnish with sour cream, pico de gallo, fresh jalapeños, tortilla chips and sour cream.